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Spicy Salmon Sushi Bake

Spicy Salmon Sushi Bake: A Cozy Twist on Sushi Night

Spicy Salmon Sushi Bake blends comfort and flavor, perfect for cozy nights and gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 1 cup Sushi Rice Rinse to remove excess starch.
  • 1.25 cups Water Essential for cooking the sushi rice.
  • 2 tablespoons Rice Vinegar Adds flavor and prevents rice from being too wet.
  • 1 tablespoon Sugar Balances the acidity of the rice vinegar.
  • 0.5 teaspoon Salt Enhances the overall taste.
For the Topping
  • 8 ounces Fresh Salmon Fillet Skinless and diced; can substitute with crab or shrimp.
  • 3 tablespoons Mayonnaise Provides creaminess to the topping layer.
  • 1-2 tablespoons Sriracha Sauce Adjust based on heat preference.
  • 1 teaspoon Sesame Oil Adds depth of flavor.
  • 2 tablespoons Green Onions Chopped; reserve some for garnishing.
For Garnish
  • 2 sheets Nori Adds crisp element; can be sliced for serving.
  • Tobiko (optional) Offers extra visual appeal and fun texture.

Equipment

  • Medium baking dish
  • Pot or rice cooker
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Rinse sushi rice under cold water and cook with water until tender, about 18-20 minutes. Let rest for 10 minutes.
  3. Combine rice vinegar, sugar, and salt; stir until dissolved and fold into the cooked rice.
  4. Spread seasoned rice in a baking dish and let cool.
  5. Mix salmon, mayonnaise, sriracha, sesame oil, and green onions in a bowl until coated.
  6. Spread the salmon mixture over the cooled rice.
  7. Bake for 25-30 minutes until the top is golden brown.
  8. Garnish with nori and green onions, serve hot with soy sauce and pickled ginger.

Nutrition

Serving: 1ServingCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

Pat dry the salmon for better texture. Rinse rice until the water runs clear. Keep an eye on the broiler while baking. Allow rice to cool before adding the topping.

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